OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 10
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 10
Showing 10 citing articles:
Decoding the specific minty-like aroma of ‘rucheng baimaocha’ (camellia pubescens) black tea
Jian Ouyang, Ronggang Jiang, Huimin An, et al.
Food Chemistry X (2025), pp. 102253-102253
Open Access
Jian Ouyang, Ronggang Jiang, Huimin An, et al.
Food Chemistry X (2025), pp. 102253-102253
Open Access
Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 2
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 2
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
Songyan Huang, L. Y. Tao, Linlin Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101547-101547
Open Access | Times Cited: 1
Songyan Huang, L. Y. Tao, Linlin Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101547-101547
Open Access | Times Cited: 1
Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106422-106422
Closed Access | Times Cited: 1
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106422-106422
Closed Access | Times Cited: 1
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access
Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access
Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
Xinyi Zhang, Hongyu Chen, Yan Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102001-102001
Open Access
Xinyi Zhang, Hongyu Chen, Yan Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102001-102001
Open Access
Reveal the Influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access
Technological innovations and applications of human olfaction analysis
Yingjie Fu, Hui Xi, Dingzhong Wang, et al.
TrAC Trends in Analytical Chemistry (2024), pp. 118065-118065
Closed Access
Yingjie Fu, Hui Xi, Dingzhong Wang, et al.
TrAC Trends in Analytical Chemistry (2024), pp. 118065-118065
Closed Access
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access
Advanced applications of spectral technology combined with chemometrics in rapid quantitative analysis and holistic quality evaluation of Cortex Fraxini
Mengyao Chen, Chunling Yin, Leqian Hu, et al.
Microchemical Journal (2024), pp. 112411-112411
Closed Access
Mengyao Chen, Chunling Yin, Leqian Hu, et al.
Microchemical Journal (2024), pp. 112411-112411
Closed Access
